Makes about 3 servings

Ingredients

250 gm sliced button mushrooms
1 large onion coarsely chopped
4 cloves garlic
2 tbsp olive oil or butter
1 tablet vegetable stock
1/2 liter full cream
1 tbsp fresh herbs like thyme, chives, rosemary and/or basil

Instruction

• Dissolve the vegetable stock tablet in 100 ml hot water and keep aside.
• Add olive oil in a pot over medium heat. Once the oil is hot, toss the onions and crushed garlic until the onions are soft and light brown.
• Add mushrooms and cook just until soft (don’t overcook or they lose their texture!).
• Add the vegetable stock followed by cream and reduce heat to minimum. Simmer for about 5 minutes and garnish with fresh herbs.
• Enjoy with freshly baked bread or crackers!

A Maharashtrian favourite, this dish is typically eaten during fasting. It also makes a good snack, and can be eaten for breakfast as well.

Serves 4
Time taken: 20 min (Overnight Soaking Required)

Ingredients

1½ cup sago (sabudana)
1 large potato
1 tsp cumin seeds (jeera)
3-4 green chillies finely chopped.
1 cup roasted peanuts, crushed
½ cup grated coconut (desiccated coconut could also be used)
2 tsp lime juice
3 tbsp coriander or cilantro
3 tbsp ghee
1 tsp sugar
Salt

Instructions

• Wash and drain the sago and keep covered over night (about 3 hours would also be enough).
• Chop the potato into small cubes
• Heat ghee in a pan and add cumin seeds and potatoes. Cook on a low flame until the potatoes are cooked.
• Add the peanuts and green chilies and stir for a minute.
• Add the sago, salt and sugar. Stir occasionally until cooked.
• Add the lemon juice a minute before taking it off the heat.
• Garnish with coriander and coconut and serve with sweetened curds and/ or sweet tamarind chutney